Clean the corn ears. Melt the butter. Using a basting brush, slather each ear liberally with butter. After a moment, the butter should harden somewhat into a tacky coating. Sprinkle lightly with salt and heavily with fresh-ground peppercorns (I use green, white, and black). Add one ice cube and tightly roll up each ear in a piece of aluminum foil such that two layers of foil cover the ears surface. Twist or fold over the foil at the ends.
Cook them on the grill for 8-10 minutes, then turn them over and cook another 8-10 minutes.
On a charcoal grill, I lay them directly on the prepared coals (red inside, completely covered with grey ash). On a propane gas grill, I turn it to medium-hot heat and lay the ears on a low rack. The perfect ear will be well-roasted, with the tops of kernels brown or just blackening. Be careful opening the foil -- that butter is hot! I typically serve them with fresh bratwurst boiled in beer before being grilled. WKB~~at;MAGNUM.CB.ATT.COM (KEITH BRUMMETT) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
The original recipe did not call for the ice cube but I saw it in another recipe and thought it was a good idea. It keeps the corn moist and does not let it dry out like it often does on the BBQ. My wife doesn't like pepper on her corn so I only put it on half the ears. Turned out great
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (283g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 164 (23%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 4g|
|Cholesterol 27.1mg||8 %|
|Sodium 147.8mg||5 %|
|Potassium 485.2mg||13 %|
|Total Carbohydrate 124.8g||37 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 112.5g|
|Protein 15.9g||23 %|
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Calories per serving: 704
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